- Prep time 25 minutes
- Total time 1 hour & 40 minutes
- Portion size 24 servings
Candied Ginger (recipe, see right):
In bowl, combine flour, cocoa powder, baking soda and salt; set aside. In large bowl, using electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and ginger. Reduce mixer speed to low; add reserved dry ingredients, half at a time, until mixture comes together. Shape dough into disc. (Make-ahead: Can be wrapped in plastic wrap and frozen for up to 1 month.)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Between parchment or waxed paper, roll out dough to 1/4-inch thickness; using 2-inch round cookie cutter, cut out shapes, re-rolling scraps as necessary. Arrange shapes on prepared baking sheets about 1 inch apart. Bake 1 sheet at a time until cookies have lost their shine, 10 to 12 minutes. Place baking sheet on rack and cool for 10 minutes. Transfer cookies directly to racks; let cool completely.
In heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring often; transfer to small bowl.
Line 2 baking sheets with parchment paper. Dip 1 cookie halfway into melted chocolate; gently shake off excess. Place cookie on prepared baking sheet and sprinkle with Candied Ginger. Repeat with remaining cookies. Refrigerate until set, about 15 minutes.
In small saucepan, combine 1 cup each granulated sugar and water; bring to boil over medium heat. Reduce heat to low and add 1/2 cup peeled and julienned fresh ginger. Cook, stirring occasionally, about 20 minutes or until ginger is tender. Reserving ginger syrup for another use, drain and spread ginger on rack placed on baking sheet; let cool. In small bowl, use your fingers to mix ginger with 1/4 cup of granulated sugar to coat well. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 months.) Makes about 1/2 cup.
Nutritional facts PER COOKIE: about
- Iron 0.75 mg
- Fibre 1 g
- Sodium 55 mg
- Sugars 15 g
- Protein 2 g
- Calories 150
- Total fat 6 g
- Cholesterol 18 g
- Saturated fat 4 g
- Total carbohydrate 22 g